Melt butter in hot pan, add piece of fish and sprinkle with lemon myrtle, sear off. Place lid on pan and cook through.
To make the sauce:
Melt butter in pan and gently fry onions. Add garlic and curry paste. Stir in fish stock and coconut cream then bring to boil. Allow to reduce a small amount and then add lemon grass, ginger and the juice of ½ a lemon. Sprinkle with lemon myrtle and stir through.
Remove cooked Barramundi from pan, gently break fish into chunky pieces and add to mixture. Stir through chopped parsley and serve.
Serve with boiled rice garnished with thinly sliced lemon zest and shaved ginger.
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